St Pattys CakeFrom jo_jo_ba 7 years ago
- 2 cups Guinness stout shopping list
- 1 1/2 cups (3 sticks) unsalted butter shopping list
- 1 cup brown sugar shopping list
- 1 1/2 cups unsweetened, Dutch-process cocoa powder shopping list
- 2 cups all purpose flour shopping list
- 2 cups cake flour shopping list
- 2 cups sugar shopping list
- 1 tbsp baking soda shopping list
- 1 1/2 tsp salt shopping list
- 4 eggs shopping list
- 1 1/3 cups sour cream shopping list
- --- shopping list
- 8 oz cream cheese, softened shopping list
- 1/2 tsp vanilla shopping list
- 1/4 tsp cinnamon shopping list
- 2 cups icing (powdered) sugar shopping list
- --- shopping list
- 5 1/2 oz bittersweet chocolate, chopped shopping list
- 5 oz semisweet chocolate, chopped shopping list
- 1 cup heavy cream shopping list
How to make it
- Preheat oven to 350°F, grease and line two 9" springform pans.
- In a large saucepan, combine Guinness with butter and bring to a simmer.
- Stir in brown sugar until blended, then add cocoa powder, whisking until mixture is smooth.
- Remove from heat and cool while preparing dry ingredients.
- In a medium bowl, whisk flours, sugar, baking soda, and salt.
- In another large bowl, beat eggs and sour cream well.
- Add slightly cooled beer mixture to eggs, beating just to combine.
- Add flour mixture and mix briefly with the beaters, then use a rubber spatula to fold the batter until completely combined.
- Bake cakes about 40-45 minutes, or until a tester inserted into center of cakes comes out clean.
- Cool completely in tins before turning out, filling and frosting.
- Beat cream cheese until light and fluffy. Beat in the vanilla and cinnamon.
- Begin adding the sugar to achieve the desired consistency for the filling (should be fairly sturdy but still easily spreadable).
- Spread entire amount of frosting over the bottom layer of cake, top with the remaining cake layer and refrigerate until firm, about 2 hours.
- Place the chocolate into a bowl.
- Place the cream in a saucepan over medium heat and bring just under the boil.
- Remove from heat and immediately pour over the chopped chocolate, stirring with a silicone spatula or whisk until smooth.
- Allow the ganache to cool 10-15 minutes before pouring over the (cold) cake - start at the center of the cake and work outward with a knife or spatula to cascade it over the sides.
The Cookjo_jo_ba Oshawa, CA
The Rating1 people
This looks awesome! Bookmarkedliezel in Bloemfontein loved it